Pumpkins come in a multitude of different sizes, shapes and colors. There sizes range from enormous to tiny and they come in colors such as orange, white, green and yellow. Sugar content, flavor, texture and water content differs between varieties. Fresh pumpkin recipes are easily sourced, particularly on the internet and this humble ingredient can be transformed into many mouthwatering meals.
Cultures worldwide have grown and eaten pumpkins for centuries. The old fashioned heirloom varieties date back generations and still have many fans, despite all the new varieties available. As they formed part of the diet of so many cultures, all kinds of dishes using pumpkins are available from those with Mexican flavors to those using Indian spices.
When choosing pumpkins, make sure that it is firm, color is consistent and there are no soft spots. Turn it over and apply pressure with thumbs to check whether there is any give which indicates that it is beginning to spoil. A small, sweet, refined variety is perfect for a pie whilst curries and soups require one which has more density.
Pumpkins are full of vitamins and minerals as well as low in sodium fat so they form a good addition to any diet. They are a good source of beta carotene. This is an anti-oxidant, believed to delay aging as well as decrease the risk of heart diseases and certain cancers.
Pumpkins can be stored for a few months if they are firm with no soft spots or other visible damage. This time span is influenced by the climate. After they have been cut, they will only last days. When turned into a puree, they can be stored in the freezer for about six months and used when needed.
A puree is not difficult to make. Once the pumpkin has been cut open, seeds and stringy material must be removed. It is then cut in half or into chunks and baked, boiled, steamed or even microwaved. When the flesh has cooled, it is mashed or pureed. For a finer texture, it can be pressed through a sieve, such as when a silky, smooth soup is being made.
Using fresh pumpkins rather than canned ones does require extra work but many people feel this is well worth the effort. The texture of a fresh puree is thicker and more velvety. The puree does have more water than the canned variety and as much as possible should be removed or it can change the result of recipes.
Pumpkins with their comforting sweet flesh have been a favorite food for centuries. They are used to create both sweet and savory dishes, old favorites or innovative, modern ones. They are not expensive to buy and provide a way to add nutritional value to the diet in a very tasty way.
Cultures worldwide have grown and eaten pumpkins for centuries. The old fashioned heirloom varieties date back generations and still have many fans, despite all the new varieties available. As they formed part of the diet of so many cultures, all kinds of dishes using pumpkins are available from those with Mexican flavors to those using Indian spices.
When choosing pumpkins, make sure that it is firm, color is consistent and there are no soft spots. Turn it over and apply pressure with thumbs to check whether there is any give which indicates that it is beginning to spoil. A small, sweet, refined variety is perfect for a pie whilst curries and soups require one which has more density.
Pumpkins are full of vitamins and minerals as well as low in sodium fat so they form a good addition to any diet. They are a good source of beta carotene. This is an anti-oxidant, believed to delay aging as well as decrease the risk of heart diseases and certain cancers.
Pumpkins can be stored for a few months if they are firm with no soft spots or other visible damage. This time span is influenced by the climate. After they have been cut, they will only last days. When turned into a puree, they can be stored in the freezer for about six months and used when needed.
A puree is not difficult to make. Once the pumpkin has been cut open, seeds and stringy material must be removed. It is then cut in half or into chunks and baked, boiled, steamed or even microwaved. When the flesh has cooled, it is mashed or pureed. For a finer texture, it can be pressed through a sieve, such as when a silky, smooth soup is being made.
Using fresh pumpkins rather than canned ones does require extra work but many people feel this is well worth the effort. The texture of a fresh puree is thicker and more velvety. The puree does have more water than the canned variety and as much as possible should be removed or it can change the result of recipes.
Pumpkins with their comforting sweet flesh have been a favorite food for centuries. They are used to create both sweet and savory dishes, old favorites or innovative, modern ones. They are not expensive to buy and provide a way to add nutritional value to the diet in a very tasty way.
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